In a small saucepan, heat up the milk over medium-low heat until just scalded, about 3 to 5 minutes. Remove from the stove and add the butter and all but 1 teaspoon of the sugar, stirring until the butter has melted and the sugar has dissolved.

Meanwhile combine the warm water, reserved teaspoon of sugar and the yeast. Allow to sit until the mixture has foamed, about 10 minutes. If the mixture doesn't foam up, toss and start again.

In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt and half of the flour. Combine on low until it is smooth, about 5 minutes. Add the remaining flour, 1/2 cup at a time, mixing until the mixture comes together and forms somewhat of a smooth ball that comes off the sides of the bowl. Knead on high for about 7 minutes until smooth and elastic. Place in a well-oiled bowl and let the dough rest in a warm spot until doubled in size, about 1 1/2 to 2 hours.

Once doubled, punch the dough down to release the air and transfer to a work surface. Cut into 46 or so even pieces (about the size of a golfball) and keep covered with a damp kitchen towel. Working with one piece at time, roll into a tight smooth ball by rolling the dough with the palms of your hands on the work surface.

Place the wheel of brie in the center of a large round flat baking pan I use a pizza pan.

In a small bowl combing the parsley, thyme, oregano, olive oil, vinegar, salt, pepper and red pepper flakes. Then start lining up the roll dough balls around the brie in a single layer (in 2 rows), as snug as possible. Cover loosely with plastic wrap and a damp kitchen towel and let rest in warm spot for at least 45 minutes to 1 hour. Brush the bread with egg wash and then sprinkle with chopped rosemary and coarse salt. Spoon half of the parsley oil mixture on top of the brie. The remaining rolls that didn't fit on the wreath pan, can be placed in a round cake pan and baked separately.

Bake in a preheated 375°F oven until golden brown and puffed up, about 20 to 25 minutes. Remove from the oven and let cool slightly. Garnish with the pomegranate seeds and rosemary sprigs. Pour the remaining herbed oil mixture over the brie. Serve warm and enjoy!